Grilled Pitta Bread

Servings 12 |Prep Time: 3 hours+ | Cook Time: 5 min each

 

Ingredients

• 3 cups Better Batter Gluten Free Flour (choose one)
  • 480g Better Batter Artisan Flour
  • 405g Better Batter Bread Flour
• 1/4 c (50g) granulated sugar
• 1 1/2 tsp (9g) salt
• 1 package (7g) Instant, Rapid or Active Dry yeast*
• 1/4 c (56g) olive oil
• 1 1/2 c -3c (340g to 473g) warm water (110°F)

 
Instructions

Bloom the Yeast: Dissolve 1/2 c water, yeast, and sugar , in the bowl of your electric stand mixer. Let stand about 5 minutes. Note: skip this step if using Instant or Rapid Rise yeast.

Combine ingredients. Add flour, sugar, salt, and yeast or bloomed yeast,  oil, and 1 1/2 c water to the bowl of your electric mixer. Using the paddle blender, mix on low speed until the ingredients combine. Dough should initially be sticky - about the texture of rolled cookie dough - dough will thicken during proofing step.  If dough is too dry add additional water, 1/4 c at a time, until the mixture comes together.

 

Prove the dough. Cover the dough with plastic wrap or a wet towel and allow to prove/hydrate for at least 60-90 minutes, or until the dough doubles in size. At this point, you can cover the dough. Let cold proof overnight up to 5 days. The longer you let it proof. the more flavor it develops. If you decide to cold proof the dough, you will need to let the dough come to room temperature before using it, about 45 minutes in a warm place. Actual rising time will vary on the temperature of your kitchen, and may be longer or shorter.

Shape the dough. Remove dough from bowl and place on a board, punching down and kneading lightly, to bring dough together. Break dough into 12 portions, and roll each portion into round balls. Roll each ball into a 6 inch circle. Allow to rest about 10-15 minutes while you heat your grill.

Turn grill on to preheat at high heat. Brush with high-heat tolerant oil, like grapeseed oil.